Green Bean Casserole Extraordinaire

Submitted by: Tim Pipher

Prep Time: approx. 20 Minutes
Cook Time: approx. 1 Hour

” Green bean casserole unlike any other! ”

Ingredients
1/2 cup butter
4 tablespoons all-purpose flour
2 cups sour cream
8 ounces shredded Swiss cheese
4 (14.5 ounce) cans French-style green beans, drained
2 cups corn flakes cereal, crushed

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
Grease a 1-1/2 quart casserole dish.

2 In a large skillet, melt 4 tablespoons butter or margarine.
Stir flour into the butter to make a paste. Add sour cream to
the flour-paste, stirring continually. When the mixture is hot
and bubbly stir in Swiss cheese. When the cheese has melted,
add the green beans, stirring until they are coated.
Pour the entire mixture into the prepared casserole dish.

3 In a small skillet, melt the remaining 4 tablespoons of butter.
Mix the crushed corn flakes into the butter, when coated,
pour the mixture over the green bean mixture.

4 Bake for 30 minutes, or until golden brown.

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 809
Protein 25g
Total Fat 63g
Sodium 1905mg
Cholesterol 165mg
Carbohydrates 37g
Fiber 4g

Corn Dog Casserole

Submitted by: Kim

Prep Time: approx. 15 Minutes
Cook Time: approx. 30 Minutes

” This casserole tastes just like a corn dog, only better,
thanks to the addition of cheese, celery, green onions, and spices.
This is a very tasty, kid-friendly dish. Since we became vegetarians,
we use veggie hot dogs instead of meat in the recipe.
The recipe makes 12 servings, but you can cut the recipe down to
the size you need. ”

Ingredients
1 tablespoon butter
1 cup thinly sliced celery
3/4 cup sliced green onion
3/4 pound vegetarian hot dogs
1 eggs, beaten
3/4 cup milk
1 teaspoon rubbed sage
1/8 teaspoon ground black pepper
1 (8.5 ounce) package dry corn bread mix
1 cup shredded Cheddar cheese, divided

Directions
1 Preheat oven to 400 degrees F (200 degrees C).
Grease a shallow 3 quart baking dish.

2 In a large skillet over medium heat, melt butter, then saute celery for 5 minutes.
Stir in green onions, and saute an additional 5 minutes.
Place in a large bowl and set aside.

3 Cut hot dogs lengthwise into quarters, then cut into thirds.
In the same skillet, saute hot dogs for 5 minutes, until lightly browned.
Mix veggie hot dogs into celery and onions. Set aside 1 cup of this mixture.

4 In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix.
Stir well to combine, then stir into remaining hot dog mixture.
Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish.
Top with reserved hot dog mixture and remaining 1/2 cup cheese.

5 Bake uncovered in preheated oven for 30 minutes, until golden brown.

Nutrition at a glance
Servings Per Recipe: 12
amount per serving
Calories 396
Protein 22g
Total Fat 19g
Sodium 1074mg
Cholesterol 58mg
Carbohydrates 35g
Fiber 4g

Cheesy Cauliflower Casserole

Here’s a recipe that has become an everyday side for me. It may sound
peculiar, but it’s wonderful.

Steam cauliflower
Mix Equal portions of mustard and mayonnaise together and pour over steamed
cauliflower. Top with sharp shredded cheddar.
Cook for 15-20 min on 375, or until cheese is melted.

Bread Crust Zucchini Quiche

Submitted by: Kellie

Prep Time: approx. 20 Minutes
Cook Time: approx. 30 Minutes

This is a quick and easy quiche that is low in fat and very tasty.

Ingredients
3 slices whole wheat bread
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried oregano
2 tablespoons whole wheat flour
1 cup low-fat cottage cheese
2 eggs, beaten
3/4 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese

Directions
1 Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half
diagonally and arrange around edge of 9-inch pie plate.

2 In a medium skillet, melt butter or margarine and saute zucchini until tender,
about 3-5 minutes. Add tomatoes and oregano and saute Cook for 3 minutes.

3 Stir in flour and spoon mixture into center of bread-lined pie plate.

4 In a separate bowl, mix together cottage cheese, eggs, yogurt, and half of cheese.
Spoon this mixture over vegetables and sprinkle with remaining cheese.

5 Bake for 30 minutes or until firm in center. Serve.

Nutrition at a glance
Servings Per Recipe: 6 amount per serving
Calories 174
Protein 14g
Total Fat 7g
Sodium 398mg
Cholesterol 84mg
Carbohydrates 15g
Fiber 2g

Reader Comments:

1-
This was very good. I also added onion and used ricotta instead of
cottage cheese and egg whites only

Celery Casserole

Submitted by: Barbi Claridge

1 pkg wide egg noodles
1 stalk celery
2 cans Campbells Cream of Celery Soup
T. milk if needed
dashes of celery salt
dashes of onion powder
dashes of garlic powder

– Cook the noodles as directed on package, strain in collander and
rinse well in hot water.

– Wash and cut the celery into 1/4″ slices.
Boil the celery in water, until tender when stabbed with a fork.
The wider they are, the longer they will take to get tender.
You will want to cook them until they are very close to the firmness
you want, because the baking part does not soften them much more.

– Mix everything together. If it seems dry add milk, a tablespoon at a time and mix.

– Do a taste test, and add more dashes of seasonings if needed.

– Bake, covered for 30 minutes.

This can also be made in the microwave, about 5 minutes or until center is hot.

Optional Toppings:
Cover with grated white cheese and bake for 5 minutes more or until melted.
or
Top with French’s Fried onions and bake 5 minutes more or until crunchy.
or
Top with homemade breadcrumbs and bake 5 minutes more or until crunchy.

Tater Tot Casserole

Submitted by: Karin Peters

Prep Time: approx. 10 Minutes
Cook Time: approx. 1 Hour

” This is a recipe everyone in the family will love.
Vegetarian or not, the combination of tater tots, cheese,
and mushroom soup will drive your taste buds crazy! ”

Ingredients
1 (32 ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
Grease a 9×13 inch baking dish.

2 Arrange tater tots in the prepared baking dish.

3 In a mixing bowl, combine sour cream, cheese, and mushroom soup.
Pour this mixture over the tater tots.
Sprinkle onions over the top of the casserole.

4 Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 569
Protein 11g
Total Fat 40g
Sodium 1194mg
Cholesterol 53mg
Carbohydrates 42g
Fiber 4g

Cheese and Spinach Casserole

Servings 4 @ 6 g each
Oven Temperature 350 F
Preparation Time 10 minutes plus 50 minutes baking time

1 10-oz. Pkg. frozen chopped spinach, thawed and drained
2 T. soy flour
1/4 cup butter, melted
1 cup creamed cottage cheese (4% MF)
3 eggs, slightly beaten
1/2 cup cheddar cheese, grated
salt and pepper to taste

Directions

1. Preheat oven to 350 degrees.

2. Grease a 1-1/2 quart casserole.

3. Combine all ingredients; mix well. Pour into prepared
casserole dish.

4. Bake for 50 to 60 minutes.

Creamy Broccoli and Cauliflower Casserole

1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
1/4 cup mayonnaise
1 cup grated cheddar cheese
1 can cream of celery soup

Directions:

1. Steam broccoli and cauliflower over boiling water for ten minutes, or
until just tender. Drain thoroughly, if required, and place in a baking
dish.

2. Combine mayonnaise, cheese and soup and spoon over vegetables.

3. Bake uncovered at 350 F for 45 minutes or until nicely browned on
top.

Serves 6

Chile Rellenos Casserole

Recipe By: Barbara Pollack

27 ounces canned green chiles — whole
22 ounces cheddar cheese
6 eggs
1/4 cup almond powder*
1/2 teaspoon salt

* Almond powder may also be known as ground blanched almonds.

Prepare flat baking dish(es) (e.g. quiche pans) by greasing
or spraying with nonstick spray.

Thoroughly blend eggs, almond flour, and a pinch of salt.
Pour a thin layer on bottom of baking dish(es) reserving
more than half for topping.

Clean any seeds and membranes out of the peppers.

If peppers are whole and in good shape, you may stuff each
one with a thick piece or rolled-up slice of cheese and
place in a single layer in the baking dish.

If the peppers are not whole or if you are pressed for time,
spread out half the peppers in a single layer, inside up,
in the baking dish and layer cheese evenly over them using
about 3/4 of the cheese. Top with the remaining peppers in
a single layer, inside down.

Cover with the remaining egg mixture. Sprinkle the remaining
cheese over the top.

Bake at 375°F until cheese is melted and slightly browned–
about 30 minutes.

Chile Relleno Casserole

Submitted by: Ortega

Prep Time: approx. 15 Minutes
Cook Time: approx. 45 Minutes

” Love Chile Rellenos but are short on time? This casserole has all of the taste
with very little of the work! Top with sour cream, green onions,
and black olives if you’d like. ”

Ingredients
1 1/2 cups shredded Cheddar cheese
1/2 cup diced green chile pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
3 eggs
1 cup salsa

Directions
1 Preheat oven to 325 degrees F (165 degrees C).
Lightly grease an 8 inch square baking dish.

2 Sprinkle 3/4 cup cheese onto bottom of the prepared baking dish.
Top with chiles and remaining cheese. Place flour in medium bowl.
Gradually add milk, stirring until smooth. Stir in eggs; pour mixture over cheese.

3 Bake for 45 to 50 minutes or until knife inserted in center comes out clean.
Cool in pan for 10 minutes.

4 Serve with salsa and desired toppings.

Nutrition:
Servings Per Recipe:
8 amount per serving
Calories 170
Protein 11g
Total Fat 11g
Sodium 341mg
Cholesterol 109mg
Carbohydrates 7g
Fiber 1g